Simple Potato Gnocchi

These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter or a light sauce as a side dish or toss them into a casserole like Baked Gnocchi with Ricotta and Marinara (pictured) for a substantial main dish.

Total Time: 2:00

Prep: 0:50

Level:
Moderate

Serves:
8

Advertisement - Continue Reading Below

Ingredients

2.50 lb. russet potatoes

Coarse salt

1.75 c. all-purpose flour

1 large egg

Directions

In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.

Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.

Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.

Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.